Just an hour in the oven gives russet potatoes tender, fluffy centers, while a prebake brush of olive oil and sprinkle of salt yield crunchy, tasty skin.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.

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  • Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Remove from oven.

  • Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open, season generously with salt and pepper, and top with butter, sour cream, and chives.

Cook's Notes

When buying potatoes, look for firm russets that are heavy for their size, with a smooth surface and even complexion. Potatoes with eyes, dark spots, or a greenish hue are old and should not be used.

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